Dump dry elbow macaroni beside raw chicken breasts, together with 3 ingredients, into slow cooker for a nostalgic feast that’s my default when I don’t

Lightly grease the inside of your slow cooker crock with a bit of oil or nonstick spray to help keep the macaroni from sticking. Set the crock into the base on a stable surface, like your kitchen counter.

Place the raw chicken breasts in a single layer on one side or down the center of the slow cooker. They can touch, but try not to stack them on top of each other so they cook evenly.

Pour the dry elbow macaroni into the slow cooker right beside the raw chicken breasts, keeping it mostly on its own side. It’s okay if a few pieces fall in between or under the chicken—this is a true dump-and-go meal and doesn’t need to look perfect.

In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and salt until fairly smooth. This mixture will look a bit thin now, but it will thicken as it cooks with the pasta starch.

Pour the soup and broth mixture evenly over the chicken and macaroni, making sure the pasta is mostly submerged in liquid. Use the back of a spoon to gently press any dry macaroni down into the liquid if needed, but don’t worry if a few pieces are peeking out.

Cover the slow cooker with the lid. Cook on LOW for 4–5 hours, or on HIGH for about 2 1/2–3 hours, until the chicken is cooked through and the macaroni is tender. Avoid lifting the lid during the first few hours so the pasta can cook properly.